Mango Raspberry Sorbet

There are times I just can’t believe I’m 32. A full blown adult. With a husband. And a baby. It’s kind of crazy. I can’t believe it’s been ten YEARS since I graduated from college. Where did the time go? I somehow still feel like I’m in my early twenties. Cutting classes and going out to restaurants, museums, and films without a care in the world.


One of our regular hang outs was actually the Cheesecake Factory. Me and a friend of mine would cut class, drive out a half hour just to get this one drink. A frozen mango raspberry concoction that just tasted like summer. Spring, Summer, or Fall you would find us out in Long Island sipping on these drinks (Winter was reserved for hot chocolate) discussing the most serious of topics – my parents are awful, this guy said this to me, what am I doing with my life?


Looking back, as ridiculous as these conversations were, I knew I could trust her with anything. One semester my workload was so intense, that I couldn’t commit to both working at my job and continuing my schoolwork. This friend was there for me in an instant and lent me a thousand dollars to help me get by. And when someone she trusted betrayed her, I didn’t think twice about rushing to her house and staying with her until it all passed.


The older I’m getting, the more I’m realizing how hard it is to make real friends. Someone who has seen you at your best and worst; who will call you out on your bullshit but also encourage you to take that plunge into a new project even when you don’t confidence in yourself; someone that you can laugh with for hours on end even if you haven’t seen one another in months. For me, I met most of these people in college. Through guys, and weddings, and babies, and cross state / continent moves, they’ve been there for me.


I made this mango raspberry sorbet just hoping for a great tasting refreshing sorbet. I didn’t realize that the minute I tasted it, it would remind me of those college days, and the friend who has moved away. I miss her more than words can say, but I know that when I need her or she needs me, we won’t think twice about reaching out in any way we can.


Mango Raspberry Sorbet
  • 2 Large, Ripe Mangoes (2 lbs), peeled and cut into chunks
  • 2/3 Cup Sugar
  • 2/3 Cup Water
  • 4 tsp Freshly Squeezed Lime Juice, plus more to taste
  • 1 - 1 1/2 cups of raspberries, crushed a bit
  1. Put mango chunks in a blender with the sugar, water, and lime juice. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible.
  2. Puree the mixture until smooth. Taste, then add more lime juice if desired. Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.
  3. Fold in raspberries to the mango sorbet and freeze for at least 2 hours before serving
If you don't have access to fresh mangoes, you CAN use mango pulp from a tin. Make the following updates -
2 cups pulp
1/3 cup of sugar
1/3 cup water
Follow the rest of the instructions from the original recipe


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